The most awesome soup....

I used my stock to make cold carrot soup......I've made it before so I knew it was YUMMY......Briefly: add 2lbs carrots, 1-3 teaspoons curry, 1 teaspoon thyme, onion, 1 - 2 tablespoon minced ginger and fresh garlic (1-? cloves) to your homemade chicken stock, simmer til carrots fall apart, strain out all solids add to blender with some liquid, add 2 cups plain yoghurt, blend. Put back in stock, add some buttermilk if you'd like. Serve cold or however you like......Why haven't I been making this or something similar with my chicken carcasses? (I'm picturing all those parnsips still out in the garden....I wonder what cold parsnip soup tastes like?)